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Lavender Cake Recipe with Lavender Buttercream Frosting

Lavender Cake Recipes
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Experience the delicate floral charm of lavender in this stunningly moist cake. Topped with a dreamy lavender buttercream and brushed with lavender simple syrup, it’s a sophisticated treat perfect for special moments or simply brightening your day!

Ingredients

Scale

For the Lavender Cake:

  • 1½ Sticks (¾ Cup) unsalted butter, softened
  • 1½ Cups granulated sugar
  • 2 Large whole eggs, room temperature
  • 4 Large egg yolks, room temperature
  • 2 tsp vanilla extract
  • 3 Cups all-purpose flour
  • 4 tsp baking powder
  • 1 Tbsp dried culinary lavender, finely crushed
  • ¾ tsp salt
  • 1¼ Cup buttermilk, room temperature

For the Lavender Simple Syrup:

  • ⅓ Cup granulated sugar
  • ⅓ Cup water
  • 2 Tbsp dried culinary lavender

For the Lavender Buttercream:

  • ½ Cup unsalted butter, softened
  • 2⅓ Cups powdered sugar, sifted
  • 2 Tbsp cooled lavender simple syrup
  • 1 tsp vanilla extract

Instructions

  1. Prep Oven & Pans: Preheat oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, crushed lavender, and salt.
  3. Mix Wet Ingredients: In a large bowl, use an electric mixer to cream softened butter and sugar until light and fluffy. Beat in eggs one at a time, then mix in egg yolks and vanilla extract.
  4. Combine: Alternating, add the dry ingredients and buttermilk to the wet ingredients (start and end with dry). Mix on low speed until just combined – don’t overmix!
  5. Bake: Divide batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
  6. Make Simple Syrup: While cakes bake/cool, combine syrup ingredients (sugar, water, lavender) in a small saucepan. Simmer over medium heat, stirring until sugar dissolves. Remove from heat, let steep for 15-20 minutes, then strain out lavender buds. Cool completely.
  7. Make Buttercream: Beat softened butter until creamy. Gradually beat in sifted powdered sugar until smooth. Add 2 Tbsp cooled lavender simple syrup and vanilla. Beat until light and fluffy.
  8. Assemble: Once cakes are fully cool, level tops if needed. Place one layer on your serving plate. Brush generously with cooled simple syrup. Spread a layer of buttercream. Top with the second cake layer (upside down for a flat top), brush with syrup.
  9. Frost: Apply a thin “crumb coat” of frosting all over the cake and chill for 15-20 minutes. Apply the remaining frosting smoothly over the top and sides. Decorate as desired!

Notes

  • Serving Suggestions: Wonderful served on its own, or with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. Garnish with fresh (culinary grade) lavender sprigs or edible flowers for extra flair!
  • Tips & Tricks: Use room temperature ingredients (butter, eggs, buttermilk) for the best cake texture. Don’t overmix the batter once the flour is added. Cooling the cakes completely is crucial before frosting. The simple syrup adds moisture and amps up the lavender flavor – don’t skip it!
  • Storage: Store the finished cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, freeze wrapped tightly for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving for the best taste and texture.

Find it online: https://cakeshungry.com/lavender-cake/